FRESH CONTENT FROM
2. Protein power The protein craze has also made its way to the K-12 segment. Chicken specifically, both plant- and animal-based, was showcased at many vendor booths. Over at Kellanova, for example, the team’s lunch menu on Tuesday featured its Morning Star Farms’ plant-based chicken products in three different dishes: a Spicy Chik’n Crunch Bowl, a Chick’n Parmesan Pasta Bowl, and a Korean Crispy Chik’n Wrap. Protein in school menus will likely continue to grow due to the recommendation in the latest Dietary Guidelines for Americans (DGA) to prioritize protein. The U.S. Department of Agriculture (USDA) also updates its school nutrition standards to reflect the latest DGA’s, so it is likely that school nutrition operators will be required to increase the amount of protein on their menus in the near future. 3. Functional beverages Functional beverage vendors were also spotted all over the exhibit hall floor. One of the newcomers in the space is Playr1, a functional beverage company geared toward students. Founder AJ Foppe started the company wanting to create a functional beverage that lived up to its health claims. “People throw around the word functional beverage way too easy nowadays. The term functional beverage means where two or more pharma-grade ingredients are pulled together to give you a desired income or outcome or result,” he shared during the conference. “That desired outcome should always be beneficial to human beings, and you have a lot of people using artificial, man-made ingredients calling it functional.” Its drinks are free from artificial dyes and other additives and contains ingredients like Cognizin and B12 to support brain focus and better energy.
O ne of the highlights each year at the School Nutrition Association’s (SNA) Annual National Conference (ANC) is the exhibitor hall. At this year’s ANC, held this week in Charlotte, North Carolina, over 300 exhibitors showcased their products ranging from plant-based proteins to functional beverages. Here are three food trends that were spotted while walking the hall. 1. Sweet heat Spicy flavors in general were spotted all over the floor, but a handful of vendors decided to showcase recipes that feature a sweet and spicy flavor combo, also known as swicy, which has been popular on commercial menus for some time now. JTM Food Group for example was offering a Birria Pitaco with Sweet Heat on the first day of the exhibit hall, Land O’ Lakes featured Sweet and Spicy BBQ Seasoned Cheese Cubes, and at the Tyson booth, attendees could sample a Spicy Chicken Mini Cinni Breakfast Sandwich.
3 food trends spotted at the ANC 2026 exhibit hall
BY BENITA GINGERELLA
The exhibit hall at the School Nutrition Association's 2026 Annual National Conference held in Charlotte, North Carolina offered a snapshot at what’s currently trending on K-12 menus.
Powered by FlippingBook